Snickerdoodles

Snickerdoodles

1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
2 3/4 cups flour
1 tsp cream of tarter
1/2 tsp baking soda

2 tbsp sugar
2 tsp cinnamon

1. Preheat oven to 400 degrees F.

2. Beat sugar and butter together in a large bowl until light and fluffy.  Add vanilla and eggs; blend well.  Add flour, cream of tarter and baking soda; mix well.

3. In a shallow dish mix together cinnamon and sugar.  Roll dough into 1" balls, then roll in the cinnamon/sugar mixture.

4. Place balls on an ungreased cookie sheet and bake for 8-10 minutes.

Notes: Depending on the size of your balls, this recipe will make 3-4 dozen cookies.

Recipe Origination: I've been using this one since I was in high school.  I have no idea where it came from!

Indian Chicken Kabobs with Naan

Indian Chicken Kabobs with Naan

Naan
1 (0.25 oz) package active quick rise yeast
1 cup warm water
1/8 cup white sugar
3 tbsp milk
1 egg
1 tsp salt
4 cups flour (we use half regular, half white whole wheat)
2-3 tbsp butter, melted

1. Dissolve yeast in warm water in a large bowl.  Let stand 10 minutes.  Stir in sugar, milk, egg, salt and flour to make a soft dough.  Knead for 8 minutes on a floured surface.  Place dough in an oiled bowl and cover with a damp cloth.  Let rise for 30 minutes.

2. Punch dough down.  Pinch off golf ball sized chunks of dough and roll into balls, placing on a tray.  Cover with a damp towel and let rise for 15 minutes.

3. Preheat grill to high.  Flatten dough balls into thin circles with your hands and place on lightly oiled grates.  Cook for a few minutes until puffy, brushing with melted butter.  Flip and cook a few more minutes, brushing with melted butter.

Notes: During step 2 you can knead in minced garlic and/or soft cheese chunks.  This recipe as is will make about 16 pieces of naan.

Recipe Origination: Some tweaking of an allrecipes.com recipe


Indian Chicken Kabobs

5 whole cloves
1 tsp ground coriander
1/4 cup olive oil
Juice from 1 lime
1 tsp salt
1/4 tsp ground cinnamon
1/4 tsp paprika
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1/4 tsp ground ginger
5 cloves garlic, minced
1 tbsp honey
1/4 tsp ground black pepper
2 pounds boneless skinless chicken breast, largely cubed
1 red pepper, seeded and cut into large chunks
1 yellow onion, peeled and cut into large chunks

1. In a large bowl whisk together all ingredients except the chicken. Use a fork to puncture the chicken chunks, then add to the marinade.  Stir to coat.  Refrigerate for at least one hour (up to overnight), stirring occasionally.

2. Thread kabob sticks with chicken, red pepper, and onion.  Lightly oil the grates, and grill on medium-high heat for 10-15 minutes, turning occasionally, until no longer pink in the center.

Notes: This will serve 4 people.

Recipe Origination: After pouring through tons of Tandoori chicken recipes from various places, I put together my own blend of spices based on what we had and the time I was willing to spend on it.  The entire family was happy with the results!